Name: JOEY La Jollas Korean Fried Cauliflower Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb cauliflower florets (medium-sized); 1 cups all-purpose flour; 0.5 cups cornstarch; 1 cups cold sparkling water; 1 each large egg; 0.5 tsp baking powder; 1 tsp salt; 0.25 tsp black pepper; 1.5 cups neutral oil for frying (vegetable, canola, or peanut); 3 tbs gochujang (Korean red chili paste); 1 tsp Gochugaru (Korean chili flakes) or additional gochujang; 1 tbs soy sauce (or tamari); 1 tsp rice vinegar; 2 tbs brown sugar; 1 tbs honey; 3 tbs water; 2 cloves garlic, finely minced; 0.5 tsp ginger, finely minced; 0.5 tsp sesame oil; 1 portion cornstarch slurry (1 tsp cornstarch + 1 tbs water); 2 each Fresno chiles, thinly sliced (for quick-pickle); 0.5 cup watermelon radish, thinly sliced or shaved; 0.25 cups rice vinegar (for pickling); 0.25 cups water (for pickling); 1 tsp granulated sugar (for pickling); 0.5 tsp salt (for pickling); 1 tsp toasted sesame seeds (white or mixed); 2 tbsp thinly sliced scallions (green parts); 2 each lime wedges; 0 to taste salt (to taste)

Method

Battered & Fried Cauliflower

Prep the cauliflower

Wash and thoroughly dry the cauliflower. Trim into medium florets, each about 1 to 1½ inches so they cook evenly. Pat dry with paper towel to remove surface moisture.

Make the batter

In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl beat the egg and stir in the cold sparkling water. Pour wet into dry and whisk just until combined — a few lumps are fine. Batter should be slightly thick but pourable; if too thick, add up to 2 tbs cold water.

Heat oil

Pour neutral oil into a wide, heavy pot or deep skillet to a depth of about 1½ inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30–45 seconds.

Fry the cauliflower

Working in batches to avoid crowding, dip each floret into the batter to coat, letting excess drip off, then carefully lower into the hot oil. Fry until golden and crisp, about 3–4 minutes per batch, turning as needed. Remove with a slotted spoon to a wire rack or paper towel-lined sheet to drain. Keep fried cauliflower warm on a low oven if desired while you finish remaining batches.

Korean Chili Glaze (Sweet & Spicy)

Combine glaze ingredients

In a small saucepan, combine gochujang, gochugaru (if using), soy sauce, rice vinegar, brown sugar, honey, water, minced garlic, minced ginger, and sesame oil. Whisk to combine into a smooth sauce.

Simmer and thicken

Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. Once it simmers, stir the prepared cornstarch slurry (1 tsp cornstarch mixed with 1 tbs water) into the sauce. Continue to simmer 1–2 minutes until the glaze thickens to a glossy, pourable consistency. Taste and adjust: add a touch more honey for sweetness, soy for saltiness, or vinegar for brightness. Remove from heat.

Toss cauliflower in glaze

Place the warm fried cauliflower in a large mixing bowl. Pour the warm glaze over the cauliflower and gently toss with tongs or two spoons to coat evenly, working quickly so the batter remains crisp rather than soggy. Alternatively, spoon glaze over individual pieces for a lighter coating.

Pickles & Fresh Garnish

Quick-pickle fresnos and radish

In a small heatproof jar or bowl, combine 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar, and 1/2 tsp salt; stir or warm slightly to dissolve sugar and salt. Add the thinly sliced Fresno chiles and watermelon radish, press down so they are submerged, and let sit at room temperature for at least 15 minutes (or refrigerate for up to 24 hours). Drain before using. Reserve a few slices for garnish.

Assemble and garnish

Transfer the glazed cauliflower to a serving platter. Scatter pickled Fresno slices and watermelon radish over the top. Sprinkle toasted sesame seeds and sliced scallions. Serve with lime wedges on the side for brightness and an optional extra drizzle of sesame oil or a sprinkle of flaky salt to taste.